Freshly made vegetable broth is a quick, inexpensive and a great way to use the leftover vegetable scraps. It is fairly simple to make vegetable broth with just a few ingredients.  For darker and sweeter vegetable broth you could roast the vegetables until they’re brown.

You need:
1 tablespoon olive oil
1 medium yellow onion sliced
2 medium carrots sliced
1 celery stock sliced
2 garlic cloves
2 bay leaf
1 large stem of each parsley and thyme
Salt pinch
8 peppercorns
5 cups water

Put together:

• In a stock pot, heat up the oil. Add onion and garlic. Sauté it till it is light brown.
• Then add carrots and celery and stir occasionally until the vegetables have softened (try not to break up the veggies)
• Pour 3 cups of the water and reduce the heat to boil. This extracts beautiful flavors from the spices and veggies.
• Add the parsley and thyme stems and peppercorns. Then add the remaining 2 cups of water. Bring it to boil and then cover and cook at a very low simmer for about 20 mins. Turn the heat off after and let it cool a bit.
• You can store the broth in glass containers. Set a sieve over the container and stain the broth without breaking or crushing the solids. Let the containers cool to room temperature before you refrigerate or freeze it.

How long does it last?

This vegetable broth stays fresh up to five days in the refrigerator and can last up to six months in the freezer.